Naked Shrimp Pasta Recipe -
Naked Shrimp Pasta Recipe
  • READY IN 50 mins

Naked Shrimp Pasta

Recipe by  

"A Valentine request from my wife led to this dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Brown the bacon in a large skillet over medium heat until crisp, about 5 minutes; stir occasionally. Drain all but 1 tablespoon of the drippings; pour the olive oil into the skillet. Stir in garlic and onion, and cook until the onion becomes translucent, about 5 minutes. Stir in the shrimp, and cook just until pink and opaque, 2 to 3 more minutes. Mix in Italian seasoning, black pepper, and diced tomatoes, and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes.
  3. With a spoon, move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet, cover, and cook until just wilted, 3 to 5 minutes. Stir the spinach into the shrimp. Mix in the tomato paste if you prefer a thicker sauce. Serve over cooked fettuccine.
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  • Cook's Note
  • Depending on the amount of liquid in your can of tomatoes, you may need to add a tablespoon of tomato paste or prepared spaghetti sauce to thicken.

Reviews More Reviews

Most Helpful Positive Review
May 07, 2011

Important information missing! How much olive oil? Not in the ingredient list, nor in the recipe! What do I do with the bacon and drippings? Leave in the skillet to burn with the shrimp? Add it sometime later? I played it by ear and got it done. Used sun-dried tomatoes, which added some nice tasty oil to th emix. It was a very pretty dish and just what I had hoped for, just frustrated by pieces missing in the posted recipe.

Most Helpful Critical Review
Jun 18, 2012

Just okay. Didn't use the Italian seasoning at all, as is my preference. However you tweak this, as you are bound to do, by all means don't cook the shrimp for ten minutes. A few minutes, until pink and opaque, is what you're after.


27 Ratings

Mar 24, 2011

Instead of tomatoe sauce I used a light white sauce. It was fantastic! Great recipe; everyone loved it.

Jun 29, 2011

Great recipe! If you want to "skinny" it down, it's very good without the bacon (just use olive oil to cook the onion/garlic).

Jul 28, 2011

Excellent recipe. I did take a little creative license in adding fresh diced tomatoes in addition to the canned, also added some fresh sliced mushrooms and sliced black olives. The recipe as is, is excellent and I love that it leaves room for inspiration while cooking (yes, I taste as I go along and rarely stick "exactly" to any recipe). Thank you for the great dish.

Mar 16, 2011

Excellent! The only change I made was that I used cheese stuffed tortellini instead of plain pasta, but I know it would be great either way.

Jul 06, 2011

I made this as described, and added a dash of cayenne pepper and some red pepper flakes to give it a kick. I also used the leftover shrimp I grilled last night... just let it heat through so it wouldn't dry out. My husband loved it.

May 24, 2011

Excellent recipe! Beautiful, simple, smells great when family is coming home for dinner. Even my vegetable-phobic 10 year old ate without one complaint, and that's really a compliment!


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 69.4 g
  • 22%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 605 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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